Add 2 tbsp salt to a clean glass jar.
Spice lemons into long pieces .Remove the white fibrous part and seeds and then slice lemons.
We chopped each lemon into eight pieces.
Add 1/8 tsp for each layer of lemon. Total half tbsp methi seeds were needed
Add salt . Mix well.
Add lemon juice until it covers the lemons. This salty juice the chopped lemons is its brine. Brine should be above the lemons. That us lemons should be submerged in the brine. If you ensure this, the pickle will last very long.
To make sure that the chopped pieces don't float above water keep weight on it by placing a,small bottle of water on top of the chopped salted lemons. You can also place a clean plastic bag filled with clean water and salt. In case the bag breaks , the water that leaks out will be salted water and act as brine....
You can keep this for more than 3 weeks as is in shade in a clean dry place undisturbed.
But any time after three days masala / spices and tempering can be added to the lemons
Big lemons 10 to cut 600 grams
About 15 lemons to juice (It depends on how juicy they are)
Salt about 1/2 cup plus 2 tbsp (120 grams rock salt plus 2 tbsp)
Kashmiri Red chilli powder 4tbsp
Turmeric powder 1.5 tsp
Mustard seeds powder 2 tbsp
Fenugreek seed powder 1tbsp
Whole Fenugreek seeds 1/2 tsp
Oil 1 cup sesame seed oil
Mustard seeds 1 tsp
Asafoetida powder 1tsp